Balsamic Flank Steak with Romesco

This Balsamic Flank Steak with Romesco is a delicious meal! Think Juicy marinated steak in a simple yet utterly delicious balsamic marinade paired with smokey, nutty, and rich romesco. Balsamic Flank Steak with Romesco is a perfect match!

I will never forget the first time I tried romesco. With each bite I took, I was more and more obsessed!! It was my first food blogger event. I would not call it a big event, more like a small gathering of foodies hosted by the Feed Feed, a night full of delicious food, cocktails, and desserts. I mean, what could be better!

They had the food table of my dreams. The setup was beyond gorgeous. So I grabbed myself a cocktail (shy girl liquid courage), mingled, and made a giant plate with a big glop of romesco. At the time, I had no idea what the heck it was. But in true foodie fashion, I put a little bit of everything on my plate.

Let me tell you; it was love at first bite. But then, I went back for seconds, maybe even thirds. That same event inspires this recipe. How did I ever go so long without trying romesco is beyond me!

What is Romesco?

Is it sauce? Dip? Spread?

Believe it or not, it is all of that! This vibrant red pepper tomato base sauce originates from Catalonia and truly leaves a little Spanish flare on everything it touches. After much research, there isn’t a wrong way to make it. Authentic ways to make it include a combination of roasted tomatoes, garlic, olive oil, chiles, and bread. Let me assure you there is no one way to make romesco.

Once you have this sauce on hand, you will slather it on everything. It goes great on sandwiches, pasta, veggies, fish, bowls, salads, and more!

My favorite way to eat it is over-grilled or roasted veggies. It comes together quickly and will soon be in your meal rotations! You can add to so many dishes!!

Balsamic Flank Steak

Here’s your recipe if you have never added balsamic to your steak marinades! It is one of my favorite ways to marinate steak. Of course, flank steak does not need a marinade. However, this balsamic marinade adds so much heavenly flavor!

Balsamic flank steak does not require any tenderizing. It would help if you never marinated it longer than 24 hours. This could potentially ruin the steak.

What Temperature Do You Cook Flank Steak To?

This is highly subjective… Some people like rare, medium rare, and weirdos like myself like a medium well-cooked steak, haha! The majority of humans love a medium-tender steak.

Flank steak needs to be cooked on high heat and then turned to medium heat. Remember that the temperature climbs 5 degrees after the meat is removed from heat. For a tender medium-rare flank steak, remove from heat once it reaches an internal temperature of 130-135 degrees. You can adjust the cooking time based on how you like to eat your steak.

Always let your flank steak rest a minimum of 5 minutes before slicing.

Slice against the grain into 1/4 inch slices.

Ingredients in Balsamic Flank Steak with Romesco

Steak

• 2 pounds flank steak
• 1 tbsp yellow mustard
• 1 tbsp parsley leaves
• 1 tbsp chopped rosemary leaves
• 1 tsp salt
• 1/4 cup avocado oil
• 2 garlic cloves, minced

Romesco

• 1/2 cup roasted almonds
• 2 cloves garlic
• 1 – 8 ounce jar of roasted red peppers, water drained
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tbsp parsley leaves
• 1 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/2 tsp chili powder
• 1/4 cup avocado oil

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